How to make a Tex-Mex Skille
I’ll be honest, I don’t know if this qualifies as a Tex-Mex meal as I am not an expert when it comes to that style of cooking. But, this reminded me of one I saw on a cooking show once so I decided that’s what I would call this pasta we had for supper a few nights ago. Tex-Mex or not, it was delicious and I will be making this many times over. I really didn’t have a thought process when I started I just began with the ground beef and sort of went from there with what I thought might be good all mixed together. The leftovers were even better the next day.
One of these days I’ll pull out my spiral notebooks of recipes and share a picture of them with y’all. Long before this page and the cookbooks, if I came up with a new recipe I would keep tract of it in a spiral notebook so I could refresh my memory to make it again. If you happen to have some of my earlier cookbooks, which are now sold out, then you’ve got a good many of those recipes already in them. That’s still how I keep tract of new recipes I come up with as I keep a spiral notebook on my kitchen island to jot down what pops out of my head and into a pot. I still keep those notebooks, tucked away in my closet so that one day my Grandchildren might run across them and enjoy going through all my scribbles of recipes and notes…even the ones that didn’t turn out good have been noted well to not remake. I cherish the recipes tins of Nannie Hembree’s I have that include some of her handwritten recipes and I so wish that Nannie Polly had written many of hers down. I’ve got faded recipes written by my Great Grandmothers which are so fragile that I framed them so they might last another generation. They may not be much to leave behind but maybe they will enjoy them.
Ingredients Tex-Mex Skille
To make this you need Tex-Mex Skille:
- 1 lb. ground beef
- 1 C. chopped onion
- 1/2 C. chopped red bell pepper
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/4 tsp. chili powder
- 1/4 tsp. smoked paprika
- 1 C. frozen whole kernel corn
- 15 oz. can crushed tomatoes
- 1/4 can water (use the empty can to measure)
- 1 beef bullion cube
- 1 C. shredded colby jack cheese
- salt to taste
- 5 oz. cooked rotini pasta
- In a large skillet begin browning the meat and breaking it up as it cooks over medium high heat. About 3/4 of the way through add the onion and bell pepper, cooking till the meat is cooked through. Drain off any grease then add the seasonings, corn, tomatoes, water and bullion. Lower the heat to medium low and cook for 20 minutes, stirring often. Stir in the cheese then salt to taste. Stir in the cooked pasta to coat well before serving.
Other recipe: Italian Meatloaf.